Terrine of Pencil Green Asparagus with Goat Cheese Puree

YIELD: 10 to 12 servings
3 lbs. very thin green asparagus, trimmed2 cups vegetable aspic as needed, nonstick cooking spray 6 oz. high quality goat cheese ½ cup water as needed, salt and freshly ground black pepper
1. Cut off the tender tips from the asparagus and reserve for another use. If the asparagus stalks are very slender, the ends won't need to be removed, but if a few appear tough or thick, break them where they naturally snap. Trim the stalks to the same length so they are easy ...

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